Tomato and bread soup

This tomato soup is great for the kids - low in sodium, low in saturated fat and high in fibre.

Recipe «Tomato and bread soup» presented in category Recipes / Soups, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 large brown onion, chopped, 2 garlic cloves, crushed, 8 fresh basil leaves, 3 medium zucchini, chopped , 1.5kg ripe tomatoes, chopped, 2 cups salt-reduced chicken stock, Pinch caster sugar , 100g stale ciabatta bread, torn, 50g ciabatta bread, toasted, cut into cubes, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 large brown onion, chopped 
• 2 garlic cloves, crushed 
• 8 fresh basil leaves 
• 3 medium zucchini, chopped 
• 1.5kg ripe tomatoes, chopped 
• 2 cups salt-reduced chicken stock 
• Pinch caster sugar 
• 100g stale ciabatta bread, torn 
• 50g ciabatta bread, toasted, cut into cubes, to serve 

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, basil and zucchini. Cook, stirring occasionally, for 5 minutes or until onion and zucchini have softened. Add tomato. Cook, stirring, for 2 minutes.
2. Add stock and sugar. Bring to the boil. Reduce heat to low. Simmer for 30 minutes, stirring occasionally or until tomatoes have collapsed and soup has reduced slightly.
3. Meanwhile, place torn ciabatta in a shallow bowl. Add 2 cups cold water. Stand 10 minutes or until bread has softened. Add bread mixture to soup. Stir to combine. Cook for 3 minutes or until heated through.
4. Remove from heat. Cool for 5 minutes. Blend soup, in batches, until smooth. Return to pan over low heat. Cook for 3 to 4 minutes or until heated through. Season with pepper. Top with ciabatta cubes to serve.